TOFU SPINACH LASAGNA
No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside., Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside., Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. , Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 227 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 429mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
TOFU LASAGNA
Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!
Provided by M.PERRY
Categories World Cuisine Recipes European Italian
Time 55m
Yield 7
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
- Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
- Bake in preheated oven for 25 to 35 minutes.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 26.2 g, Cholesterol 81.2 mg, Fat 14.5 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 6 g, Sodium 569.3 mg, Sugar 4.7 g
VEGAN LASAGNA
This classic vegan lasagna replaces ricotta with a homemade cashew-tofu cream that is easy to prepare and strikes the right balance: Cashews provide richness while tofu keeps things light. This recipe can be modified to fit your schedule. If you're in a hurry, forgo the sauce for three cups of your favorite store-bought marinara, and if you prefer no-boil noodles, they work, too. You could replace the cashew-tofu cream with purchased vegan ricotta, or get ahead on future dinners by doubling the cashew-tofu ricotta and freezing the extra batch. It keeps for up to six weeks in the freezer, and can also be used in stuffed shells and manicotti.
Provided by Gena Hamshaw
Categories dinner, casseroles, noodles, pastas, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the marinara sauce: Heat the olive oil in a pot over medium-high. Add the onion and cook, stirring often, until the onion is soft and translucent, 4 to 5 minutes. Add the garlic and cook, stirring constantly, for another minute. Stir in the tomato paste, Italian seasoning and red-pepper flakes, then stir in the diced and crushed tomatoes and sugar, if using. Allow the sauce to come to a simmer, then reduce the heat to low and cook for 5 minutes, uncovered. Add salt to taste. You can leave the sauce textured or purée it with an immersion blender, depending on your preference. Remove from heat.
- Make the ricotta: Add the cashews and garlic to a food processor and process until the cashews form a coarse meal, about 1 minute. Stop and scrape down the sides of the processor, then turn the processor back on. While it's running, drizzle in 1/2 cup water and the lemon juice. Process until completely smooth and the texture resembles hummus, another 2 minutes.
- Crumble the block of tofu into the processor, add the nutritional yeast, and season with salt and pepper. Continue processing until the mixture is smooth and resembles ricotta, stopping to scrape the sides of the processor as needed, about 1 minute. Taste and adjust salt and pepper.
- Assemble the lasagna: Heat the oven to 350 degrees and lightly oil a 9-by-13-inch casserole dish. Bring a large, salted pot of water to boil. Cook the lasagna noodles according to package instructions, until they're al dente. (Skip this step if you're using no-boil noodles.)
- Layer 1 scant cup marinara sauce at the bottom of your lasagna dish. Cover it with a layer of 3 to 4 lasagna noodles. Cover the noodles with half the vegan ricotta. Cover the ricotta with another layer of noodles, followed by another cup of marinara and the remaining ricotta. Add a final layer of noodles and the remaining marinara sauce. Bake the lasagna for 40 to 45 minutes, or until the marinara on top is dark and the lasagna is bubbling. Top with torn basil leaves, if desired, and serve.
VEGAN VEGGIE LASAGNA
This veggie lasaga is packed with veggies. I started with a tofu mixture from How It All Vegan, and then went from there. (I expect that the nutrition info is off on the cholesterol. Regular lasagne noodles are vegan, and would have no cholesterol..the Zaar nutritional content is showing cholesterol. However, if you use the no-bake lasagne noodles, those are not vegan, so if that is important to you, then keep that in mind.)
Provided by MsBindy
Categories Vegetable
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat over to 350 degrees.
- In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
- Stir in the chopped spinach and set aside.
- In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
- Stir in the tomato sauce and water.
- Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
- Cover bottom of lasagna pan with 1/2 cup tomato sauce.
- Layer with lasagne noodles, trimming to fit, if needed.
- Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
- Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.
Nutrition Facts : Calories 332.5, Fat 13.1, SaturatedFat 2, Sodium 860.5, Carbohydrate 42.6, Fiber 5.5, Sugar 9.6, Protein 14.4
TOFU-VEGGIE LASAGNA
This is the very first recipe I post on this fabulous site. I have been cutting down on my carb intake and came up with this pasta-fee lasagna to help with those pasta cravings. I've served it at work to both tofu lovers and haters. They've all enjoyed it. Hope you do too.
Provided by CeeCee526
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef or sausage.
- Add jarred sauce and wine to the meat.
- Simmer for 5 minutes.
- In separate skillet, saute garlic, onions and rest of veggies in olive oil until soft but not browned.
- Remove from heat.
- Let cool.
- In bowl mix together ricotta cheese and beaten egg.
- Stir in veggie mixture.
- Add enough sauce on bottom of 8x10 pan to just cover.
- Add a layer of tofu slices followed by a layer of veggie mixture and a layer of sauce.
- Repeat until you are out of tofu slices.
- Sprinkle top with mozzarella cheese.
- Bake covered at 350�°F for 30-40 minutes.
- Let sit for 10 minutes before serving.
Nutrition Facts : Calories 335.9, Fat 17.1, SaturatedFat 7.3, Cholesterol 100, Sodium 966, Carbohydrate 22.9, Fiber 1.8, Sugar 14.7, Protein 23.4
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